Chicken And Dumplings
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Bring broth and water to a simmer in a medium saucepan
2
Add chicken and poach at a bare simmer until just cooked through, about 6 minutes
3
Transfer chicken with a slotted spoon to a bowl
4
Reserve 3 1/2 cups poaching liquid
5
Meanwhile, whisk eggs with 2 tablespoons butter in a small bowl
6
Stir in flour, dill, and 1/4 teaspoon salt until just combined (do not overmix)
7
Cook mushrooms and garlic in remaining tablespoon butter with 1/8 teaspoon each of salt and pepper in medium saucepan, stirring occasionally, until softened, 3 to 4 minutes
8
Add reserved poaching liquid and bring to a simmer
9
Drop batter by tablespoons into simmering liquid, spacing dumplings evenly
10
Simmer, covered, until dumplings are puffed and cooked through, about 30 minutes
11
Slice chicken and add to soup, submerging it, then cook until heated through, about 1 minute
12
Bring broth and water to a simmer in a medium saucepan
13
Add chicken and poach at a bare simmer until just cooked through, about 6 minutes
14
Transfer chicken with a slotted spoon to a bowl
15
Reserve 3 1/2 cups poaching liquid
16
Meanwhile, whisk eggs with 2 tablespoons butter in a small bowl
17
Stir in flour, dill, and 1/4 teaspoon salt until just combined (do not overmix)
18
Cook mushrooms and garlic in remaining tablespoon butter with 1/8 teaspoon each of salt and pepper in medium saucepan, stirring occasionally, until softened, 3 to 4 minutes
19
Add reserved poaching liquid and bring to a simmer
20
Drop batter by tablespoons into simmering liquid, spacing dumplings evenly
21
Simmer, covered, until dumplings are puffed and cooked through, about 30 minutes
22
Slice chicken and add to soup, submerging it, then cook until heated through, about 1 minute